How The Restaurant Industry Can Fix Its Staffing Problems Nearly every restaurant operator I work with has the same problem: Staffing. There are a few who don’t, but most of our clients are struggling with how to get workers to return. That or how to introduce new...
With nearly every restaurant we work with on a menu makeover we like to start with a restaurant menu matrix or scatter graph. This is an essential process to go through before making any menu changes.
Here are examples of some of the menus we’ve recently updated for our clients. All of these menus included a strategic price increase, and we recommend you doing that same. Looking at these smart restaurant operators think about your restaurant menu design: are you ready for spring?
To most restaurant operators, the idea of should you consider a billboard for your restaurant comes down to just getting the word out. This is a mistake. To be effective, a billboard needs to be creative. Billboards need to be memorable. Most restaurant operators rely on the wrong people to help with a billboard. To make a billboard work, you need a professional. Someone who is only interested in your restaurant success.
Starting up a virtual kitchen at this moment in time can be a great way to expand a restaurant business. Consumers are looking for great food that they don’t have to cook.
HotOperator is setting up a Zoom conference for marketing tips for restaurant operators. To join, you just need to sign up and show up. It’s free, and you will be able to meet with other restaurant operators and talk things out. Or simply bitch about the place we find ourselves. Either way, we’re here to help if we can.
Will Lasagna Save Your Restaurant? Or Will It Be Meatloaf? Either way, ‘Take & Bake’ may be able to save your restaurant. In a recent Washington Post article, a construction company/restaurant owner laments that his construction business is doing well, and yet his...
Twenty-seven percent of operators say they added third-party delivery, while 17% added in-house delivery. Among the restaurant operators that added any of these off-premises options, a majority say they plan to continue offering it after COVID-19 passes. This points to changes in both consumer behavior and how restaurants work.
Make A Better Menu For Fall We are moving into a new season and it's time to rethink your menu. Especially with all the uncertainty around the Coronavirus. It's time to make a better menu for fall. Moving forward, you will need a menu system that allows you some...
“Sell” it – “Put it in the window” or “We only have two orders left, push it.”
HotOperator is a dynamic foodservice marketing company specializing in growing restaurants. This is our blog. The blog posts you read here will help you push your sales and customer service to new levels. When the little window pops up, sign up so you’re the first to know when new information is available.
“If you sell food to humans on planet earth, we can help you.” -Mark Laux, Managing Partner, HotOperator